Honey Free Ginger Mango Coconut Crumble
Ripe mango, warm spice, and a golden coconut topping — this crumble is the kind of dessert that makes a room smell incredible while it bakes. The filling leans on fresh ginger and Ceylon cinnamon to bring a bright, aromatic heat that plays beautifully against the natural sweetness of the fruit, while a squeeze of lime keeps everything tasting vibrant and alive. Maple syrup does all the sweetening here, both in the fruit layer and the crumble, so there's no honey anywhere in the recipe — not even a trace. The topping comes together with cassava flour, shredded coconut, and solid coconut oil, giving you those satisfying irregular clumps that crisp up at the edges while staying a little tender in the middle. Arrowroot starch thickens the mango filling as it bubbles in the oven, so you get that glossy, jammy texture without anything starchy or heavy weighing it down. Let it rest for a few minutes before you dig in — the filling tightens up just enough to make every scoop clean and perfect.
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Learn more →Ingredients
4 servings
For the filling
- 4 large ripe mangoes (about 4 cups cubed), peeled and cut into ¾-inch cubes
- 2 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- ½ tsp ceylon cinnamon
- 1 tbsp fresh lime juice
For the crumble
- ¾ cup cassava flour
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- 3 tbsp coconut oil, solid or semi-solid
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish with a small amount of coconut oil.
- 2
In a mixing bowl, toss the cubed mango with the maple syrup, arrowroot starch, grated ginger, Ceylon cinnamon, and lime juice until the mango is evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
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